Classic lemon tart recipe with tricks to a perfect smooth tart shell—key lime pie

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers a low-calorie sweetener alternative.

fresh lemon juice

🥗Healthier: bottled lemon juice

💰Cheaper: citric acid

Bottled lemon juice is convenient and has a longer shelf life.

Preheat the oven to 350°F (175°C).

Prepare the tart crust by mixing flour, butter, and sugar until crumbly.

Press the mixture into a tart tin evenly across the bottom and up the sides.

Blind bake the crust for 15 minutes until lightly golden, then remove from oven.

In a bowl, whisk together egg yolks, whole eggs, and granulated sugar until smooth.

Add fresh lemon juice, lime juice, orange juice, and lemon zest to the egg mixture and whisk until combined.

Gradually whisk in heavy cream until fully incorporated.

Pour the lemon-lime-orange filling into the baked tart crust.

Bake the tart for 25-30 minutes until the filling is set but slightly jiggly in the center.

Remove from the oven and let cool at room temperature.

Chill the tart in the refrigerator for at least 2 hours before serving.

Dust with powdered sugar before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens